January 31, 2014

Granny's Roasted Pork Belly 婆婆的烧肉

I recalled vividly how I sat at the steps of my grandparents' kampong house in Tanjong Rhu, watching them grilled pork bellies using charcoal and a huge barrel. Grandpa had to stand on a stool and lift slabs of pork bellies hung on hooks into the barrel to grill them. Oh I miss him so so much … *held back tears* My grandpa retired and lived a good life for 20 years in Haikou until he passed away peacefully. His funeral wake was in red.

Many had commented how greasy and smoky can grilling a pork belly gets. I have been putting this off for the longest time until I saw this recipe which have many encouraging results. I thought the method of using vinegar to brush the skin was brilliant in helping to remove excess oil off the rind for a crispy skin. Back then, my grandparents grilled their pork belly vertically so the excess oil from the skin could dripped off during grilling.

I studied the recipes and found many similarities like poking the rind when it's half-cooked and airing the rind. For marination, my granny used to purchase spices from traditional chinese hall, and she could only recalled five spices powder and coriander powder.